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The Weekend Neos Kosmos : 19 September 2015
20 THE WEEKEND NEOS KOSMOS | SATURDAY 19 SEPTEMBER 2015 DIGITAL.NEOSKOSMOS.COM The story of marmalade What quince and seasickness have to do with marmalade and other tales ZOE THOMAÚDOU A slice of toast or two generously spread with marmalade made of your favourite fruit is guaranteed to brighten up your morning and keep you energetic until you hear your hungry belly growling at lunch time. Have you ever wondered how this tangy spread landed on your breakfast table? With a story similar to that of spoon sweets (γλυκό του κουταλιού), the origin of marmalade dates back to the ancient Greeks who used to slowly cook quinces with honey, as a way to preserve the fruit, making use of its high pectin content, the agent which makes the mixture ‘set’ when cool. Melimelon (Μελίμηλον) was the name of this sweet treat, but also the name of the fruit coming from a grafted tree (quince and apple). The culinary tradition was passed down to the Romans who used the name 'melimelum' and believed - according to some reports - that it kept evil spirits away. It is said that 'marmalade' derived from the word 'marmelo', which later appeared in Portuguese and meant quince. A funny yet not credible story says that marmalade was created by a doctor who treated Mary Queen of Scots for seasickness, while on a trip to France, giving her a mix of crushed orange and sugar. The Marmalade sauce for shrimp A versatile sauce which can be used as a dip for crispy fried shrimps or calamari. Ingredients 1 cup orange marmalade 1/4 cup hot Dijon mustard 1 1/2 tablespoons hot horseradish Tabasco sauce (optional) Method 1. Combine all ingredients and blend well. 2. Can be used immediately, or refrigerate for several hours to allow flavours to blend. Save this recipe for Christmas or use it as an excuse for a catch-up dinner and amaze your friends. Ingredients 7kg cooked leg ham 500g jar lime marmalade 1/2 cup firmly packed brown sugar 2 garlic cloves, crushed 1 long red chilli, deseeded, finely chopped 1/2 teaspoon Chinese five-spice powder Method 1. Preheat barbecue on high with hood closed. 2. Using a small, sharp knife, cut through ham rind about 8cm from the shank. Starting from opposite end to shank, run a thumb underneath rind to separate from fat. Peel back and remove rind. 3. Score ham fat in a diamond pattern, no deeper than 5mm. Place ham on a wire rack in a large, disposable foil baking tray. 4. Combine marmalade, sugar, garlic, chilli and five spice in a bowl. 5. Spoon half the mixture over the scored surface of the ham. 6. Reduce heat to medium. Cook ham, with hood down, for 30 minutes. 7. Carefully spoon over remaining marmalade mixture. 8. Cook with hood down for 45 minutes or until caramelised and slightly charred. 9. Remove from barbecue. Cover with foil. Set aside for 15 minutes before serving. story infers the term marmalade derives from the French phrase ‘Marie est malade’ which translates to ‘Mary is sick’. According to British food historian Constance Anne Wilson, the Portuguese version of marmalade - still made from quinces - reached London's port in the late 15th century. However, the beloved fruit preserve in the form we know it today is believed to have originated around the 18th century in Dundee harbour, Scotland, when a Spanish ship's cargo of not so fresh oranges was sold at a cheap price to merchant James Keiller. His wife, Janet, used them all to make a preserve, and a few years later the first commercial brand of marmalade was launched. Other than a favourite spread for bread, marmalade can be used as a main ingredient for cakes and desserts or can complement poultry or fish in a sweet or savoury sauce. Have a look at the suggestions we have picked out for you. Sources: sarantakos.wordpress.com, telegraph. co.uk, homecooking.about.com, bbcgoodfood.com, cooking.nytimes.com, twolazygourmets.com, taste. com.au, chow.com, food.com, sweetpeaskitchen.com Sticky lime-glazed ham Baked chicken with lemon marmalade glaze For those who feel like experimenting with flavour combinations, this alternative baked chicken can become a new classic. Ingredients One whole chicken, cut into pieces 1 tablespoon vegetable oil, or spray oil 1/2 teaspoon kosher salt 1 cup lemon marmalade 1 teaspoon crushed red chili flakes 1 cup crumbled feta cheese 1/2 cup shelled pistachios, lightly toasted 1/4 cup chopped fresh mint Method 1. Preheat oven to 200°C. 2. Trim any excess fatty skin from the chicken pieces, if desired, and place in a single layer in a baking dish just large enough to hold all of the pieces. 3. Brush or spray chicken with oil and sprinkle with salt. 4. Roast in preheated oven for 20 minutes. 5. While chicken is roasting, mix lemon jam and chili flakes in a small bowl. 6. Remove chicken from oven, coat all pieces with the jam, and return to oven for another 15 minutes. 7. Sprinkle feta cheese over the chicken, and bake for another 5-10 minutes, until chicken is fully cooked. 8. Top chicken with pistachios and mint. Drizzle extra sauce from the bottom of the pan over the chicken pieces and serve.
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